Rinse quinoa under cold water, combine with water and salt in a pot. Boil, then reduce heat and simmer for 10-12 minutes. Let sit covered for 10 minutes.

Preheat the oven to 425°F (220°C). Toss red peppers, red onions, and chickpeas on a sheet pan with olive oil and salt. Roast for 25-30 minutes, stirring halfway.

In a small jar or bowl, combine olive oil, lemon juice, honey, and salt. Shake well. Add minced dill and parsley. Adjust sweetness if necessary.

In a large bowl, combine quinoa with roasted veggies and chickpeas. Drizzle dressing and toss gently. Adjust seasoning if needed, serve warm.